Fluffy lemon blueberry pancakes packed with 14g of protein per serving! These Kefir Pancakes are the perfect staple weekend brunch addition! Only 8 ingredients.
There’s nothing that compares to a fluffy pancake from scratch. To top it off, these lactose free pancakes are really quick and easy to make and taste light as can be. With some fresh blueberries and lemon kefir milk, it’s a match made in heaven!
Kefir is the perfect lactose free substitute for buttermilk, making these pancakes not only fluffy and delicious, but adding protein and many other nutrients without adding protein powder! Plus I'm not a fan of banana and so this is the perfect protein pancakes without banana!
I’m not a huge breakfast person, but I do love pancakes! I have my basic Oat Milk Pancake recipe that is typically on repeat, but for the Fall I love making Pumpkin Protein Pancakes! And lemon blueberry is the perfect combo (I love Lemon Blueberry Bread!) so of course I needed to add a staple blueberry pancakes recipe!
Highlights of this Recipe
This recipe is:
- 8 Ingredients
- Light + Fluffy
- Under 15 Minutes
What is Kefir?
Kefir is a fermented milk drink that is similar to buttermilk, or a thinned out yogurt. It is made from kefir grains. Fermented foods, like kimchi or kombucha (a favorite in my household!) pack tons of probiotics! Kefir is a 99% lactose free milk beverage and packs tons of macro and micro nutrients!
Kefir is high in nutrients as well as probiotics, making it a greatly beneficial drink. Some people even consider it healthier than yogurt!
Just like yogurt, the two foods are high in probiotics, which aids digestion and can help restore the balance of bacteria in your gut! But, kefir milk can be a more potent source of probiotics, thereby making it potentially healthier. Kefir also is high in protein, making these fluffy pancakes high in protein without using protein powder!
Kefir is often used to help make sourdough bread, but is also a useful substitute for buttermilk. It is generally well tolerated by those who are lactose intolerant (compared to regular milk).
My friends at Lifeway Kefir have their delicious Organic Lemon Whole Milk Kefir that packs 10g of protein per serving, and is a certified organic, full fat milk. It adds more lemon flavor into this kefir pancakes! You can find a store near you that sells Lifeway Kefir’s Organic Lemon Whole Milk Kefir.
What does kefir taste like?
Kefir milk tastes like yogurt in that it has a slight sour, carbonated taste and is the texture of a thinner yogurt.
- Gluten-Free Flour - I like to use King Arthur Measure-for-Measure Flour.
- Kefir Milk - the kefir in these pancakes act similar to buttermilk, adding fluffiness. I use Lifeway Kefir Organic Lemon Whole Milk Kefir to add extra lemon flavor. Substitute for buttermilk for similar texture, or regular milk for preference.
- Lemon - Use lemon zest to add a strong lemon flavor.
- Honey - Substitute for agave syrup or maple syrup.
- Egg - Eggs are an essential ingredient for this pancake recipe as they add lift.
- Baking Powder - Baking powder creates bubbles in the pancake batter and helps add lift. Do not skip this ingredient.
- Fresh Blueberries - add blueberries at the end while the pancake batter cooks in the pan! Omit or use frozen blueberries.
These fluffy kefir pancakes are not only super simple, but also healthy, filling and delicious! They’ll be done in no time!
STEP ONE: Mix the dry ingredients in one bowl, and the wet ingredients in another.
STEP TWO: Combine the dry and wet ingredients and stir to remove lumps.
STEP THREE: Melt coconut oil, butter, or spray oil onto your pan or griddle and pour the batter ¼ cup at a time for mini pancakes, or ½ cup at a time for regular sized pancakes. Add blueberries at the top of the pancake.
STEP FOUR: Flip pancakes after about 5 minutes, when little bubbles form and the edges turn matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed.
STEP FIVE: Let the second side cook and brown for about 2-3 minutes and remove from the pan.
STEP SIX: Repeat with remaining batter until done.
STEP SEVEN: Enjoy plain, with fresh fruit or with maple syrup!
You can freeze leftover pancakes and they are GREAT for meal prep!
Freeze them in a single layer on a parchment-lined baking sheet. The pancakes will freeze in about 1 hour. Stack the frozen pancakes between wax or parchment paper in a freezer bag or freezer-safe container for up to 2 months.
To reheat, microwave on a plate for 20 seconds or in the oven on an aluminum-covered tray at 375ºF for 10 minutes.
Making Pancakes in Advance
Pancakes can always be made in advance! Keep the oven at 175ºF and have either a baking tray or sheet ready. Place the pancakes on the tray in the oven for up to 30-45 minutes. Longer than that and the pancakes might dry out.
I’m always a fan of regular pancakes with at most blueberries in them, but in my family sometimes the more toppings the better! If blueberries aren’t your thing, or you want to load this blueberry kefir pancake up with all the goodies, you’re more than welcome to!
Slivered almonds - add immediately after you pour the batter onto the pan
Fresh Berries - add immediately after you pour the batter onto the pan
Chocolate Chips - add immediately after you pour the batter onto the pan
Nut Butter - add into the batter prior to pouring onto the pan (I love adding Cashew Butter!)
Vanilla Extract - add into the batter prior to pouring onto the pan
Spices - add cinnamon, cardamom or pumpkin pie spice into the batter prior to pouring onto the pan
Frequently Asked Questions
Kefir milk and buttermilk are both fermented milks. Both can be substituted 1:1 in recipes.
Yes! Kefir milk is a fermented food, like kimchi or kombucha, that can help aid in gut health and even boost immunity!
Kefir milk is not dairy free, but it is lactose free. This means that my lactose intolerant friends can make this recipe and enjoy it sans issues!
You May Also Like
If you like these healthy kefir pancakes, you may also like some of the below healthy breakfasts!
- Oat Milk Pancakes
- Pumpkin Protein Pancakes
- Protein Granola
- Breakfast Quinoa Bowl
- Mexican Chilaquiles Rojos
Lemon Blueberry Kefir Pancakes
- ½ Cup Fresh Blueberries
- 2 Cup Kefir Milk Lemon Flavor
- 2 Tablespoon Honey
- 2 Tablespoon Lemon Zest about 1
- 2 Large Egg
- 2 Cup Gluten-Free Flour
- 2 Teaspoon Baking Powder
- ½ Teaspoon Salt
- Mix the dry ingredients in one bowl, and the wet ingredients in another.2 Cup Kefir Milk, 2 Tablespoon Honey, 2 Tablespoon Lemon Zest, 2 Cup Gluten-Free Flour, 2 Teaspoon Baking Powder, ½ Teaspoon Salt
- Combine the dry and wet ingredients and stir to remove lumps.
- Place pan on stove and turn on heat to medium.
- Melt coconut oil, butter, or spray oil onto your pan or griddle.
- Pour the batter ¼ cup at a time for mini pancakes, or ⅓ cup at a time for regular sized pancakes (about 4" pancakes).
- Add a handful of blueberries (about 7-10) to the top of the pancake. Push blueberries toward the pan if you want them to show on both sides of the pancake.½ Cup Fresh Blueberries
- Flip pancakes after about 5 minutes, when little bubbles form and the edges turn a matte color. You can always peep underneath the cooking pancake once 3-4 minutes have passed to check that the side is browned.
- Let the second side cook and brown for about 2-3 minutes and remove from the pan.
- Repeat with remaining batter until done.
- Enjoy pancakes plain, with fresh fruit or with maple syrup!
This recipe post is sponsored by my friends at Lifeway Kefir. Thank you for supporting me to continue creating great content for you by supporting my partnerships with great brands that Elise Tries to Cook loves to work with! As always, opinions will always remain 100% my own!